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Chuck's Golden Ginger Cake

Source of Recipe

Williams Sonoma


List of Ingredients

1 cup crystallized ginger, diced
1 cup dates, pitted, cut into thirds
1 cup pecans, cut into small pieces
1/2 cup rosted pistachios, shelled, chopped
1/2 cup golden raisins
1 1/2 cups sifted flour
1 teaspoon baking powder
1/2 cup unsalted butter
1/2 cup firmly packed light brown sugar
3 eggs, lightly beaten
1 tablespoon grated orange zest
3 tablespoons milk
1 teaspoon vanilla
1/3 cup Grand marnier
1 whole pieces dates and pecans for garnish


Recipe

Have all ingredients at room temperature. Position a rack in the center of an oven and preheat to 325ºF. Grease and flour a 7-inch springform pan or 7-cup tube cake pan.In a mixing bowl, stir together the ginger, dates, pecans, pistachio nuts and raisins until blended. Over a sheet of waxed paper, sift together the flour and baking powder.

In a large bowl, using an electric hand mixer, beat the butter and brown sugar until light and fluffy, 3 to 4 minutes. While beating, add the eggs a little at a time, until the mixture is fluffy, then add the orange zest. Using a rubber spatula, fold in the flour mixture one-third at a time, alternating with the milk and vanilla and ending with the flour, until smooth and no lumps of flour remain. Then fold in the ginger, date, nut and raisin mixture; do not overmix. Spoon the batter into the prepared pan, smooth the top with a spatula and decorate with the ginger pieces, dates and pecans.

Bake until the cake is lightly browned and a toothpick inserted into the center comes out clean, about 1 1/4 hours. Transfer the pan to a wire rack and cool about 20 minutes. Set the rack over a sheet of waxed paper and invert the cake onto the rack. While the cake is still warm, insert a thick skewer through the top in 6 to 8 places and fill the holes with Grand Marnier. Wrap the cake tightly with plastic wrap and then with aluminum foil. Store in an airtight container at least 3 days before serving. Serves 8 to 10.